Gingerbread Pirate Cookies | ‘The Gingerbread Pirates’ Book

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We’re kind of obsessed with pirates at our house (and by “we” I, of course, mean my four year old daughter). We decided to make Gingerbread Pirate Cookies after reading The Gingerbread Pirates, a fantastic little book about a brave gingerbread pirate who doesn’t really understand that he’s made of gingerbread or what Christmas is, let alone what it’s all about. He finds himself pitted against Santa in order to save his “crew” (the other gingerbread pirates) so Santa doesn’t eat them as his midnight snack. Don’t fear, though, it has a fantastic ending with Santa. (Of course!)

The thing that is genius about making cutout pirates is that–if your house is like our house–your cookie cutout people always end up losing an arm or a leg. If they’re pirates, that’s kind of expected, right? (GENIUS.) Replace that missing leg with a toothpick peg leg (just like in the book) or that missing arm with a candy cane hook! Let your little pirate imaginations run wild!

Gingerbread Pirate Cookies

Gingerbread Pirate Cookies

Yields: 2-3 Dozen (depending on size of cookie cutters)

  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 2/3 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  1. Preheat the oven to 350 degrees.
  2. Cream together the butter and brown sugar until smooth. Stir in the molasses and eggs.
  3. In a different bowl, combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon and ginger. Beat into the butter-molasses-egg mixture.
  4. Gradually stir in the remaining flour by hand. (Note: Dough will be stiff.)
  5. Divide the dough in half. On a lightly floured surface, roll out the dough (around 1/8-inch thick). Use a gingerbread boy and girl cookie cutters to cut the dough.
  6. Place cookies 1 inch apart on ungreased cookie sheets.
  7. Bake for 8 to 10 minutes, or until cookies are done. Allow cookies to cool for 5 to 10 minutes on the baking sheet before removing them to cool on a wire rack.
  8. Decorate with your favorite icing, sprinkles, etc. If you don't have any "broken" cookies, remember to break off a few legs and arms so that you can make toothpick peg legs and candy cane hook arms.
  • Preparation time: 30 minutes
  • Cook time: 12 minutes
  • Total time: 42 minutes

About Author

Jacqueline Wilson is Ella's mom and a homeschooler. She loves cooking and creating with her daughter. She is the co-author of 50 Shades of Frayed: Three Moms Talk About What Happens When "I Do" Becomes "Not Tonight". You can follow her on her personal Twitter account, WritRams and on Facebook as WritRams and Little Cooks Reading Books.

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